Mediterranean Pork and Orzo Recipe

Mediterranean Pork and Orzo Recipe photo by Taste of Home

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Is there a food group NOT represented in this flavorful and fabulous meal-in-a-bowl? It’s a wholesome favorite with Mary Relyea’s family in Canastota, New York.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Mediterranean Pork and Orzo Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 pork tenderloins (3/4 pound each)
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
3 quarts water
1-1/4 cups uncooked orzo pasta
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese

Directions

Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and cheese. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 372 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 306 mg sodium, 34 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Mediterranean Pork and Orzo in Light & Tasty June/July 2006, p43